Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1/2 cup diced onion (or sub 1/2 teaspoon onion powder)
  • 1 clove minced garlic (or sub 1/4 teaspoon garlic powder)
  • 1 (6 oz.) can tomato paste
  • 1/4 cup flour
  • 2 teaspoons cumin
  • 1/4 teaspoon chili powder
  • 3 cups vegetable or chicken broth
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste

Instruction

  • In a medium to large skillet, heat oil and sauté onion and garlic until softened, about 5 minutes. Once cooked, transfer the veggies to a bowl and set aside.
  • In the skillet, add tomato paste, flour and spices, trying to incorporate together (this is tricky with how dry the mixture will be, you can add a splash of broth to help it come together, if needed) when the flour is all mixed into the tomato paste, add the broth and salt & pepper.
  • Add the onion and garlic back in the skillet with tomato paste mixture. Bring to a boil, then reduce heat to simmer, and cook until slightly thickened, 5-10 minutes. Taste and adjust seasonings as needed. Now, go make some yummy enchiladas!